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Honey Peach Cream Cheese Cupcakes

Tender vanilla cupcakes cored and stuffed with a sweet cream cheese filling and a juicy peach segment, topped with fluffy cream cheese frosting and a glossy honey drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcake Base
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk or buttermilk room temperature
Cream Cheese & Peach Filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 12 segments peaches fresh peeled slices or drained canned halves cut to fit
Frosting & Drizzle
  • 0.5 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup honey for drizzling

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Cupcake corer or pairing knife
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by 2 tsp vanilla extract.
  4. Alternately add the dry ingredients and the milk to the wet ingredients, mixing just until combined.
  5. Divide batter evenly among liners. Bake for 18-20 minutes until a toothpick inserted comes out clean. Let cool completely.
  6. For the filling, beat 8 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla until smooth.
  7. Using a cupcake corer or knife, remove the center 2/3 of each cooled cupcake. Spoon a small amount of the cream cheese filling into the bottom of the hole.
  8. Gently press one peach segment into the cream cheese filling inside each cupcake.
  9. For the frosting, beat the remaining 1/2 cup butter and 8 oz cream cheese until smooth. Gradually beat in 3 cups powdered sugar and 1 tsp vanilla until fluffy.
  10. Pipe the frosting over the stuffed cupcakes, making sure to seal the cored hole. Drizzle generously with honey right before serving.

Notes

Ensure your cupcakes are completely cool before coring them, otherwise they will crumble. Wait to drizzle the honey until just before serving for the best presentation.